Mediterranean-style stuffed eggplants

What does it include?

Ingredients

• 3 medium eggplants
• 150 g quinoa (rinsed)
• 1 tablespoon olive oil
• 1 small onion
• 2 ripe tomatoes
• 1 small red pepper
• 50 g pitted black olives
• 80g feta cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt, pepper and fresh parsley
• Optional: toasted pine nuts to decorate

How to prepare it step by step?

Preparation

1. Preheat the oven to 200°C.
2. Prepare the eggplants: cut in half lengthwise. With a knife, mark the pulp in the shape of a grid without piercing the skin and remove part of the pulp with a spoon, leaving approximately 1 cm of edge. Reserve the chopped extracted pulp.
3. Salted: Sprinkle salt on the hollow halves and leave for 15 minutes to release some of the bitter water. Then rinse and dry with absorbent paper.
4. Cook quinoa: meanwhile, cook the quinoa in 300 ml of water with a pinch of salt: bring to a boil, lower the heat and cook, covered, for 12-15 minutes. Reserve and fluff with a fork.
5. Sauté: in a large frying pan, heat the oil, chop the onion and sauté for 4-5 minutes until translucent. Add the chopped eggplant pulp, the diced pepper and the peeled and chopped tomato. Cook for 8-10 minutes until reduced and concentrated flavors.
6. Season: add oregano, cumin, salt and pepper. Add the chopped olives and mix well. Remove from heat.
7. Mixing the filling: in a bowl, mix the cooked quinoa with the sofrito and crumble the feta cheese. Adjust salt and add chopped parsley.
8. Fill: place the eggplant halves on a baking tray with a drizzle of oil underneath. Fill with the mixture, pressing lightly so that they are compact.
9. Bake: cover with aluminum foil and bake for 25 minutes at 200°C. Remove the paper and gratin for 8-10 more minutes until the surface is golden brown.
10. Finishing: remove from the oven, sprinkle with toasted pine nuts and more parsley if you wish. Let rest 5 minutes before serving.
11. Serve: Serve hot or warm accompanied by a fresh salad.